Crème Anglaise

© Katherine Stetson
  • 1/2 cup whole milk
  • 1/2 cup heavy cream
  • 1 teaspoon vanilla extract
  • 3 large egg yolks
  • 3 tablespoons sugar

Combine milk and cream in medium saucepan and bring mixture to a simmer. Remove from heat.

Whisk egg yolks and sugar in medium bowl until pale in color. Gradually whisk hot milk/cream mixture into yolk mixture. Pour custard back into the saucepan. Stir gently and constantly over low heat to a temperature of 170 degrees.

Strain sauce into a clean bowl. Cover and chill.

Seasoned Soy Sauce

© Katherine Stetson

This is a spin on a very popular Korean sauce of the same name.  Delicious with fried and grilled foods and with tofu, rice and sushi.

Makes a little more than ½ cup:

  • ½ cup soy sauce
  • 2 tablespoons sesame oil
  • 2 scallions, white part only, finely sliced
  • 2 mint leaves, chopped
  • 1 basil leaf, chopped

Combine all ingredients in a small bowl and stir.  Use immediately or cover and store in the refrigerator.

Sōsu (Sauce for Tonkatsu)

© Katherine Stetson

Makes 1/2+ cup:

  • ¼ cup ketchup
  • 1 tablespoon Mirin
  • 1 tablespoon soy sauce
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon brown mustard
  • 2 teaspoons brown sugar
  • ¼ teaspoon ground allspice
  • ¼ teaspoon garlic powder
  • 1/8 teaspoon ground clove

Combine all ingredients in a small bowl and mix well.  Let flavors develop over a few hours prior to serving.  Lasts an eternity in the refrigerator.

Piquant Curry Sauce

© Katherine Stetson

A great cold sauce to serve with Beef Fondue or grilled steaks.  Also good as a dip for crudités and breadsticks.

For ½ cup:

  • ½ cup sour cream
  • 1 teaspoon curry powder
  • ½ teaspoon smoked paprika
  • ½ teaspoon cumin
  • ½ teaspoon turmeric
  • pinch cayenne

Mix ingredients thoroughly in a small bowl.  Cover and refrigerate.  Flavor will deepen over a few hours.

Horseradish Caraway Sauce

© Katherine Stetson

Great on a roast beef sandwich or with beef fondue.

For 2/3 cup:

  • ½ cup sour cream
  • 2 tablespoons prepared horseradish
  • 1 tablespoon chopped flat leaf parsley
  • 1 teaspoon caraway seeds
  • 1 teaspoon fresh lemon juice

Mix ingredients thoroughly in a small bowl.  Cover and refrigerate.  Flavor will deepen over a few hours.

Chimichurri Sauce

© Katherine Stetson

Argentina’s over-the-top flavor boost for grilled steaks, chops and sausages.  Leftover sauce is a great additive to compound butters, vinaigrettes or mixed into ground meat recipes.

  • 2 cups chopped flat leaf parsley
  • 1 cup chopped cilantro
  • 6 cloves of garlic, coarsely chopped
  • ¾ cup olive oil
  • 3 tablespoons red wine vinegar
  • 2 tablespoons lime juice
  • 1 tablespoon dry sherry
  • 1 teaspoon sea salt
  • 1 teaspoon freshly ground pepper
  • ½ teaspoon cayenne pepper

In a food processor fitted with a steel blade, combine all ingredients and process until blended.  Store in refrigerator.

Spicy Orange Mustard Glaze for Ham

© Katherine Stetson
  • 1 cup orange marmalade
  • ¼ cup country style Dijon mustard
  • ¼ cup Dijon mustard
  • 1 garlic clove, minced
  • 1 teaspoon allspice

In a small bowl, combine all ingredients and stir until well combined.  Brush ham with glaze during last 30 minutes of baking

Nuoc Cham sauce

© Katherine Stetson
  • ¼ cup lime juice
  • ¼ cup fish sauce (available in the Asian food aisle)
  • ¼ cup warm water
  • 2 tablespoons brown sugar
  • 2 teaspoons garlic chili paste (available in the Asian food aisle)
  • 1 large garlic clove, finely minced
  • ¼ finely grated carrot

Combine lime juice, fish sauce, water and sugar in a small bowl and stir to dissolve.  Add remaining ingredients and mix well.  Cover and refrigerate for at least an hour to let the flavors develop.

Marinara Sauce

© Katherine Stetson

As easy to prepare from scratch as it is to pry open a jar of store-bought and much more tasty!

  • 1 28-ounce can crushed Italian tomatoes
  • ¼ cup olive oil
  • ¼ cup red wine
  • 4 garlic cloves, crushed and minced
  • 2 tablespoons chopped fresh flat leaf parsley
  • 2 tablespoons chopped fresh basil
  • ½ teaspoon crushed red pepper
  • freshly cracked pepper, to taste

In a large skillet over medium heat, combine the olive oil, garlic and crushed red pepper.  Cook until oil is fragrant and garlic tender, about five minutes.  Carefully add the crushed tomatoes (they tend to spatter when the pan is too hot) and the red wine and simmer, stirring occasionally for 15 minutes.  Stir in the parsley and basil just prior to serving.

Pizziola Sauce

© Katherine Stetson

This fragrant mélange of vegetables has endless uses.  Top a burger, steak or grilled chicken breast with the sauce or spoon it onto a plate of pasta or cheese omelets.

  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 1 medium onion, halved and thinly sliced
  • 1 yellow or orange Bell pepper, quartered and thinly sliced
  • 3-4 pepperoncini, thinly sliced
  • 2 cloves garlic, very thinly sliced
  • 8 ounces cremini mushrooms, trimmed and sliced
  • 1 14.5 ounce can diced tomatoes
  • 2 tablespoons chopped flat leaf parsley
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • ½ cup freshly grated hard cheese, Parmesan, Asiago or Romano, for garnish
  • sea salt, to taste
  • freshly ground pepper, to taste

Heat olive oil and butter in a large skillet over medium high heat.  Add all vegetables, except tomatoes, and sauté until tender and slightly caramelized.  Add tomatoes and herbs and season with salt and pepper and continue to cook for an additional 10 minutes, stirring occasionally.  Serve immediately, sprinkled with the cheese.

Copyright © Katherine Stetson, all rights reserved.